Whole Wheat English Muffins

by Megan on June 27, 2011

Don’t worry about breakfast, there’s English Muffins that can happen right in your kitchen! Don’t worry about what to top them with, use the Raspberry Jam you made last year after you picked the berries yourself with your BFF in the sun.

Don’t worry about the rise-time, just sit in your backyard with your cute pup and wear sunglasses instead of make-up, and think about how ice cream is a necessity for this day to be a win. “One small chocolate ice cream cone dunked in chocolate, please.”

Don’t worry about dinner; I made little three-cheese pizzas on these last night! It’s like how you can have pizza (on bagel) anytime, but English Muffins, not bagels.

P.S. My only complaint about these tasty jerks is that they weren’t super holey-moley and filled with crevices inside. It’s ok though, there’s always time to make some English Muffin Bread, right? And these guys are so tasty and simple, that the lack of crevices isn’t going to ruin breakfast. … or Christmas for that matter.

Whole Wheat English Muffins {Makes 12-14}
Recipe adapted from This Chic Cooks

Ingredients:

  • 1 cup milk
  • 1/4 cup (4 T) butter
  • 2 (.25 oz.) packages active dry yeast
  • 2 T sugar
  • 1 cup warm water
  • 1 1/2 t salt
  • 2 cups all-purpose flour
  • 3 cups whole wheat flour
  • cornmeal

Directions:

  1. Melt the butter in the milk over a low heat on the stove or in your microwave for about 40 seconds. Once the milk is warm, remove from heat or microwave and stir until the butter is melted. Set aside until warm, but not hot.
  2. In a small bowl, dissolve yeast and sugar in warm water. Set aside until foamy. Meanwhile whisk together the salt, all-purpose flour and one cup of the whole wheat flour. Add the rest of the whole wheat flour slowly until the dough comes together.
  3. Pour dough onto a clean floured surface and knead until pliable, about 8-10 minutes. Place in a greased bowl turning once to coat. Cover bowl with a tea towel and set aside to rise for an hour or until double in size.
  4. Punch dough down and transfer to a cornmeal covered surface. Pat into a round that’s about an 3/4 inch thick on a cornmeal sprinkled surface. Sprinkle additional cornmeal over the top and pat into the surface. Cut out using a 3-4 inch round biscuit cutter. Cover with a tea towel and allow to rise for about 30 minutes.
  5. Meanwhile, heat a large greased skillet over medium-low heat. Place muffins cornmeal side down in the skillet and cook for 10-12 minutes. When browned, flip and cook for an aditional 10 minutes. Cool on a wire rack; toast and serve.

TIP: Let them get nice and dark for the crunch of your dreams!

Elliot likes to hang out where the food is happening.

{ 8 comments… read them below or add one }

Lucy June 27, 2011 at 11:31 am

These look yummy! I’m now torn for breakfast options this weekend between these and the pancakes!

I’m wondering if the reason why they’re not all holey is if you’re thinking of crumpets? (I’ve not known muffins to be holey).I wish I could attach a photo because those guys are as holey as a spidersweb! Over here some people (everyone in my partner’s region of the Midlands!) would use the term muffins for crumpets and vice versa depending on their mood. If not, I’ve talked about a random bakery product for no reason- although they are still awesome toasted with jam/toasted on a log fire!

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Megan (megabite) June 27, 2011 at 11:33 am

Oh thanks, Lucy!

And now I’m going to peruse recipes for crumpets. Maybe I’ve been confused my whole life! <3

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cindy June 27, 2011 at 12:31 pm

ah, these are so cute! there’s something so domestic and sweet about making english muffins AND jam. extra nooks and crannies are totally unnecessary…i’m sure these are delicious. i was definitely singing the pizza bagel song last night while making pizza. i bet the little muffin pizzas are pretty amazing!

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Megan (megabite) June 27, 2011 at 3:04 pm

Thanks Cindy! I love that you were singing about pizza too… Pizza in the morning, pizza in the evening, pizza at suppertime…

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laura June 27, 2011 at 3:37 pm

these look delish and i don’t even like english muffins. and who knew that you make them in a skillet? i need to try this.

p.s. my dogs hang out where the food happens, too. 🙂

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Megan (megabite) June 27, 2011 at 3:38 pm

haha thanks!

And our dogs totally know whats up.

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Katy June 29, 2011 at 4:25 pm

I’ve never done these! They’ve been on my list for literally YEARS and I’ve never tried them — yours look amazing! Clearly this needs to be remedied. 🙂

Reply

Megan (megabite) June 29, 2011 at 4:34 pm

Oh you totally should! I was the same way. They’ve been on my baking list forever.

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